Ingredients:

• 1 cup – Rice flour
• 3 cups – sour Butter milk
• Salt to taste
• For tempering:
• 5 or 6 tbsp – gingili oil
• 1 tsp – Mustard Seeds
• 1 tbsp – Urad Dal
• 1 tbsp – Channa dal
• 4 – red chillies)
• 2 – Green chillies
• Curry leaves – a few
• 1/2 tsp – Asafoetida
• Salt to taste.

Method:

1. In a bowl, make a thin batter by mixing rice flour, buttermilk and salt without any lumps.
2. Heat oil in a non-stick pan and add the mustard seeds, urad dal, channa dal, red chillies, green chillies and fry till golden brown.
3. Add the buttermilk mixture, asafoetida and curry leaves to it and stir continuously, until it becomes thick and translucent when cooked well.
4. It takes minimum 15 to 20 minutes.
5. Transfer it to a greased plate and allow it to cool, and cut them into squares and serve.
6. Recipe courtesy: Pachanti